After drooling over the bean sprout salads served to perfection in a select few Asian restaurants around my city, I was delighted to find this recipe in a Chinese cookbook at a friend’s house.
This is so easy to whip up, it takes mere minutes and it’s a proven pleaser dish. Everyone seems to love it!
Great for an accompaniment to a meal, or if you’re like me you’re happy to eat one large bowl of it for dinner.
This recipe serves about two to three for a meal or four to five as a side dish.
BEAN SPROUD SALAD
Boil water in a large pot on stove.
While waiting for it to boil, stir together 4 tbsp gluten free soy sauce, 2 tsp white sugar, 2 tsp sesame oil and 2/3 cup chopped spring onions.
Place 500g bean sprouts in boiling water and boil for ONE MINUTE only.
Drain immediately and rinse twice with cold water.
Squeeze out excess water gently and set aside.
Heat up 2 tbsp peanut oil on the stove.
When hot, stir peanut oil through the rest of the dressing ingredients. This brings out the flavor!
Place bean sprouts in a bowl. Spoon dressing over beans and ENJOY.
Will keep in the fridge for a few days.